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Bring a large saucepan of salted water to the boil and cook the pasta according to the packet instructions.
While the pasta cooks, make the sauce. Heat a generous glug of oil in a deep frying pan (skillet) and fry the onion, garlic and chill flakes for 5-8 minutes until the onion is soft. Add the spinach and stir until fully wilted.
Transfer the cooked spinach mixture to a food processor and add the silken tofu, hemp seeds, nutritional yeast, a pinch of salt and pepper and a ladle of the pasta water. Blend until smooth.
Pour the blended sauce back into the pan that you cooked the spinach in. Drain the pasta, reserving a little pasta water, and add it to the pan and stir until well combined. If the pasta sauce is too thick for your taste, just add a splash more pasta water until you get to the desired texture.
Serve the pasta with a sprinkling of hemp seeds and plant-based Parmesan-style cheese.